Start by heating your oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with grease so nothing sticks. Scatter the chopped pecans and sweetened coconut flakes evenly across the bottom of the dish.

Mix up the chocolate cake batter following the directions on the box, usually adding eggs, oil, and water. Once smooth, gently pour the batter over the pecans and coconut, spreading it out evenly.

In a mixing bowl, beat the softened cream cheese until it’s nice and smooth. Add the melted butter and blend together. Slowly mix in the powdered sugar, beating until the mixture is creamy with no lumps.

Spoon dollops of the cream cheese mixture over the top of the cake batter. Take a knife and lightly swirl it through the batter for a marbled look don’t over mix. Finish by sprinkling chocolate chips evenly across the top.

Place the dish in the oven and bake for 40–45 minutes. The center should be mostly set but still a little gooey. Be careful not to over bake. Let it cool for at least 30 minutes before cutting. Serve warm for a soft, gooey texture or let it cool completely for neater slices.